Quite a few of the items I received in my Farmdrop box could be frozen, so I immediately popped them in the freezer to make breakfast with at a later date. These sweet potatoes were the last of the fresh ingredients and, probably, what I was looking forward to using the most. Sweet potatoes make their way into my breakfast dishes often, but there are few better ways to show them off than in a hash. This one combined with chorizo and caramelised onions and was the base for some baked eggs. A little avocado on the side and a drizzle of hot sauce made it just perfect.
Sweet Potato, Chorizo and Caramelised Onion Hash with Baked Eggs
2 large onions, halved and finely sliced
1 tsp salt
1 tsp sugar
250g cooking chorizo, chopped
3 medium sweet potatoes, peeled and cut into 2cm cubes
½ tsp smoked paprika
1 tsp finely chopped rosemary
Cook the onions in a large frying pan, or chef’s pan, over a medium-low heat, with the salt sugar, until dark and caramelised. This should take about an hour. Set aside. Add a little more oil to the same pan and cook the chorizo over a high heat until crisp. Set this aside also.
Preheat the oven to 220ºc. Toss the sweet potato in a bowl with some olive oil, salt, smoked paprika and rosemary and spread out on a baking sheet or in a roasting pan. Bake in the oven for about 45 minutes until the sweet potato is tender.
In a very large frying pan, or chef’s pan, combine the sweet potato, chorizo and caramelised onion and make eight wells in the mixture with a spoon. Crack an egg into each of the wells and place the pan in the oven to cook the eggs. This should take about 10 minutes for soft yolks.
Serves four. Adapted from a recipe by Serious Eats.